The American Frugal Housewife. Lydia Maria Child

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СКАЧАТЬ the permanent power of being useful and generous. He who thoughtlessly gives away ten dollars, when he owes a hundred more than he can pay, deserves no praise—he obeys a sudden impulse, more like instinct than reason: it would be real charity to check this feeling; because the good he does maybe doubtful, while the injury he does his family and creditors is certain. True economy is a careful treasurer in the service of benevolence; and where they are united respectability, prosperity and peace will follow.

ODD SCRAPS FOR THE ECONOMICAL.

       Table of Contents

      If you would avoid waste in your family, attend to the following rules, and do not despise them because they appear so unimportant: 'many a little makes a mickle.'

      Look frequently to the pails, to see that nothing is thrown to the pigs which should have been in the grease-pot.

      Look to the grease-pot, and see that nothing is there which might have served to nourish your own family, or a poorer one.

      See that the beef and pork are always under brine; and that the brine is sweet and clean.

      Count towels, sheets, spoons, &c. occasionally; that those who use them may not become careless.

      See that the vegetables are neither sprouting nor decaying: if they are so, remove them to a drier place, and spread them.

      Examine preserves, to see that they are not contracting mould; and your pickles, to see that they are not growing soft and tasteless.

      As far as it is possible, have bits of bread eaten up before they become hard. Spread those that are not eaten, and let them dry, to be pounded for puddings, or soaked for brewis. Brewis is made of crusts and dry pieces of bread, soaked a good while in hot milk, mashed up, and salted, and buttered like toast. Above all, do not let crusts accumulate in such quantities that they cannot be used. With proper care, there is no need of losing a particle of bread, even in the hottest weather.

      Attend to all the mending in the house, once a week, if possible. Never put out sewing. If it be impossible to do it in your own family, hire some one into the house, and work with them.

      

      Make your own bread and cake. Some people think it is just as cheap to buy of the baker and confectioner; but it is not half as cheap. True, it is more convenient; and therefore the rich are justifiable in employing them; but those who are under the necessity of being economical, should make convenience a secondary object. In the first place, confectioners make their cake richer than people of moderate income can afford to make it; in the next place, your domestic, or yourself, may just as well employ your own time, as to pay them for theirs.

      When ivory-handled knives turn yellow, rub them with nice sand paper, or emery; it will take off the spots, and restore their whiteness.

      When a carpet is faded, I have been told that it may be restored, in a great measure, (provided there be no grease in it,) by being dipped into strong salt and water. I never tried this; but I know that silk pocket handkerchiefs, and deep blue factory cotton will not fade, if dipped in salt and water while new.

      An ox's gall will set any color—silk, cotton, or woollen. I have seen the colors of calico, which faded at one washing, fixed by it. Where one lives near a slaughterhouse, it is worth while to buy cheap, fading goods, and set them in this way. The gall can be bought for a few cents. Get out all the liquid, and cork it up in a large phial. One large spoonful of this in a gallon of warm water is sufficient. This is likewise excellent for taking out spots from bombazine, bombazet, &c. After being washed in this, they look about as well as when new. It must be thoroughly stirred into the water, and not put upon the cloth. It is used without soap. After being washed in this, cloth which you want to clean should be washed in warm suds, without using soap.

      Tortoise shell and horn combs last much longer for having oil rubbed into them once in a while.

      Indian meal and rye meal are in danger of fermenting in summer; particularly Indian. They should be kept in a cool place, and stirred open to the air, once in a while. A large stone, put in the middle of a barrel of meal, is a good thing to keep it cool.

      

      The covering of oil-flasks, sewed together with strong thread, and lined and bound neatly, makes useful tablemats.

      A warming-pan full of coals, or a shovel of coals, held over varnished furniture, will take out white spots. Care should be taken not to hold the coals near enough to scorch; and the place should be rubbed with flannel while warm.

      Spots in furniture may usually be cleansed by rubbing them quick and hard, with a flannel wet with the same thing which took out the color; if rum, wet the cloth with rum, &c. The very best restorative for defaced varnished furniture, is rotten-stone pulverized, and rubbed on with linseed oil.

      Sal-volatile, or hartshorn, will restore colors taken out by acid. It may be dropped upon any garment without doing harm.

      Spirits of turpentine is good to take grease-spots out of woollen clothes; to take spots of paint, &c., from mahogany furniture; and to cleanse white kid gloves. Cockroaches, and all vermin, have an aversion to spirits of turpentine.

      An ounce of quicksilver, beat up with the white of two eggs, and put on with a feather, is the cleanest and surest bed-bug poison. What is left should be thrown away: it is dangerous to have it about the house. If the vermin are in your walls, fill up the cracks with verdigris-green paint.¹

      Lamps will have a less disagreeable smell if you dip your wick-yarn in strong hot vinegar, and dry it.

      Those who make candles will find it a great improvement to steep the wicks in lime-water and saltpetre, and dry them. The flame is clearer, and the tallow will not 'run.'

      Britannia Ware should be first rubbed gently with a woollen cloth and sweet oil; then washed in warm suds, and rubbed with soft leather and whiting. Thus treated, it will retain its beauty to the last.

      

      Eggs will keep almost any length of time in lime-water properly prepared. One pint of coarse salt, and one pint of unslacked lime, to a pailful of water. If there be too much lime, it will eat the shells from the eggs; and if there be a single egg cracked, it will spoil the whole. They should be covered with lime-water, and kept in a cold place. The yolk becomes slightly red; but I have seen eggs, thus kept, perfectly sweet and fresh at the end of three years. The cheapest time to lay down eggs, is early in spring, and the middle and last of September. It is bad economy to buy eggs by the dozen, as you want them.

      New iron should be very gradually heated at first. After it has become inured to the heat, it is not as likely to crack.

      It is a good plan to put new earthen ware into cold water, and let it heat gradually, until it boils—then cool again. Brown earthen ware, in particular, may be toughened in this way. A handful of rye, or wheat, bran, thrown in while it is boiling, will preserve the glazing, so that it will not be destroyed by acid or salt.

      Clean a brass kettle, before using it for cooking, with salt and vinegar.

      Skim-milk and water, with a bit of glue in it, heated scalding hot, is excellent to restore old, rusty, black Italian crape. If clapped and pulled СКАЧАТЬ